Our favorite restaurant by far in La Jolla was Piatti. The food (amazing!), the ambiance (magical!), the service (outstanding!), Piatti does it all right. You know that feeling when you order the perfect meal for your mood? That's what happened between me and this risotto with broccoli and prosciutto. Those grilled shrimp pushed it from great to perfect. We are huge fans of calamari and order it obsessively, so of course we started with that. Piatti serves a combination of calamari, shrimp and asparagus, fried with semolina flour. I know I'm throwing this word around a lot, but it was perfect.
And then, you're eating your perfect meal on a perfect patio under the most beautiful tree you've ever seen.
#magical#favoritemeal#perfect

I really wish there was more of this to eat. I brought some to Sophie for her lunch, though, & she was super appreciative (even though she gave me the stink eye for being at the Picchi’s without her...) #cornedbeef#cabbage#perfectlycooked#stpatricksday

Want to perfectly sear that Georgie's Steak? @Kitchn have got some GREAT tips for sensational searing results!
• Choose the right pan → To properly sear meat, a stainless steel or cast iron skillet are the best. These can be heated to very high heat and help sear the meat evenly and rapidly.
• Pat the meat dry → Pat the meat dry with paper towels. This improves the contact between the pan and the meat and creates less steam during cooking.
• Heat the pan to medium-high → Set the pan over medium-high to high heat. After you've seared a few batches, you'll know how high you can push it with your particular stove and your particular pan.
• Coat the pan with oil → Coat the pan with enough vegetable oil to film the bottom of the pan. When it shimmers and flows smoothly, it's ready.
• Let the meat sear without moving → For the first minute or two, do not move the meat. Do not try to pry it off the pan; just let it sizzle.
• Flip the meat → Once the first side has completely seared, it will release easily from the pan. Shake the pan gently every so often to see if it has released. When it does, flip the meat (or pieces of meat) to the other side. The seared surface should be caramelized dark brown. → If the glaze on the bottom of the pan starts looking very dry or you smell the odour of burning, lower the heat and add a little more oil to the pan
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#georgiespork#georgiessteak#porksteaks#cookingtip#texanfillet#perfectlycooked#farmtofork#kitchn#durban#umhlanga#hillcrest